Bourbon and nibbles à la “Hard-boiled Wonderland”

I made myself a big Old Crow on the rocks, flash-broiled a block of atsu-agé fried tofu, and topped it off with grated daikon radish to go along with my drink. I offered her a drink but she wasn’t interested.

“Could I have a bit of that atsu-agé, though?” she asked. I pushed the remaining half-block over to her and just drank my bourbon.

I was intrigued by how simple yet delicious this atsu-agé fried tofu sounded so I gave it a go. It turned out to be just as easy and as tasty as the book suggests.

You will need:

1 decent sized block of firm silken tofu

2 tbsp of oil (I used sesame and olive oil)

1 tbsp grated daikon radish

1 tbsp of soy sauce

Method:

1. Drain your tofu and cut it into decent sized wedges.

2. Soak the tofu in just-boiled salty water (this should help make a golden crust) for about 15 minutes.